Fructooligosacharides are short-chained fructans, a type of
FODMAPs
Fructooligosaccharide (FOS), also called oligofructose or oligofructan, is a class of oligosaccharides used as alternative sweeteners and as prebiotics. They occur naturally in plants that occur naturally in plants such as onions, chicory, garlic, asparagus, wheat, banana, artichoke, tomatoes and other fruits, vegetables and grains. They also can be derived from cane sugar. Fructooligosacharides are short-chained fructans, a type of FODMAPs
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a very sweet (173% sweetness compared to sucrose) monosaccharide hexose sugar found especially in honey and fruit. Molecular formula: C6H12O6 Maximum ingestible capability for over 50% of humans is 25–50 g. Absorption of free fructose in the small intestine differs markedly from glucose and is primarily mediated by the GLUT5 transporter, with possible participation of GLUT2. Lactic acid bacteria (LAB), particularly the lactobacilli, represent the best characterized group of fructophilic microbes.. Other bacteria capable of metabolizing fructose are Bifidobacterium and Faecalibacterium (Clostridium cluster IV).. usually sweet and fleshy, seed-bearing part of a plant. Since 2011, USDA recommends to make half your plate fruits and vegetables with up to two cups of fruit (depending on the age). In general, 1 cup of fruit or 100% fruit juice, or ½ cup of dried fruit can be considered as 1 cup from the Fruit Group. The following specific amounts count as 1 cup of fruit towards your daily recommended intake: half a large apple (3.25'' diameter), 1 small apple (2.5'' diameter), 1 cup sliced or chopped, raw or cooked apple. 1 cup of applesauce, 1 large banana (8'' to 9'' long), 1 medium grapefruit (4'' diameter), 1 large orange (3 and 1/16'' diameter), 1 large peach (2 and 3/4'' diameter), 1 medium pear (0.4 pound), 1 small wedge of watermelon (1'' thick), 3 medium or 2 large plums, 8 strawberries, 1 cup of sliced or diced fresh fruit, and 1/2 cup raisins or other dried fruit. a physiological need for food, the consequence of food deprivation or timing of external clocks, could be also caused by triggers of learned behavior. Emotional hunger is usually triggered by images of food or emotions and is associated with specific food cravings. Real hunger is more physiological, and appetite is more psychological. Symptoms of food deprivation can start 3-5 hours after eating and build up, progressing from feeling extremely ravenous to experiencing discomfort and pains in the stomach, weakness, and dizziness. 12-16 hours of fasting marks the beginning of noticeable decline in attention, memory, problem solving abilities. Eventually it affects all mental functions as the brain is continually deprived of necessary nutrients. Severe food deprivation leads to vivid hallucinations, confusion, vertigo, and eventually cardiac arrest. See also Fat cravings, Sugar cravings, Salt cravings, Craving acidic foods, Feeling hungry, Feeling thirsty the feel, appearance, or consistency of a food or a drink, qualities that can be felt with the fingers, tongue, palate, or teeth. Foods have different textures, such as rough, smooth, light, heavy. Crackers or potato chips could be crisp, celery can be crunchy, steaks can be crunchy while candy can be hard, granola bars can be both chewy and crispy. The texture of a food can change as it is stored, lose water, gets cut or deformed. The word Mouthfeel is the technical term for Texture. It refers to the texture and physical feeling we get from what we eat. In a blind test of puréed foods, most people could only identify 30 to 40 percent of them by taste alone, as texture they are used to is no longer present. a large area of land covered with trees, bushes and other woody plants. Forest land is defined in the United States as land that is one acre or greater in size and has at least 10% tree cover, or formerly had such tree cover and is capable of re-growing those trees. Walking among trees in the forest has numerous health benefits. Shinrin-yoku or "forest bathing" is a practice in Japan, where people are encouraged to visit and spend time in a forest to improve their health. The therapeutic benefits of forest bathing owe to many factors including phytoncides (antimicrobial allelochemic volatile organic compounds we breathe in), other natural aromas of wood, plants and flowers, the green scenery, soothing sounds of streams and waterfalls. Forest therapy is a good example of how our own health is dependent on the health of our natural environment. Some of the benefits of forests are:
Food prepared according to traditional French recipes and techniques (such as sautéing, braising, grilling, poaching, and flambéing). Classic french meal usually consists of hors d'œuvre or entrée (light appetizer or other introductory dish such as soup), plat principal (main course), salad, and fromage (cheese course - France has hundreds of cheese varieties) or dessert. French food is relatively high on dairy, may include crème fraîche, butter, garlic, bread and wine. France keeps leading Europe in cardiovascular health (although coronary heart disease and heart failure increases with age and social deprivation), despite the fact that french food is relatively high in saturated fats. But the French population is becoming increasingly overweight, especially women. A lot of french diet is actually quite healthy and varied. The French prefer their breakfast (le petit déjeuner) to be on the lighter side, usually with coffee and a pastry. Lunch can be as small as a sandwich or a crepe, or as large as a multi-course two-hour meal. French dinner is always a multi-course affair that is never rushed through. strong unpleasant odor resembling animal fat and tallow. See also rancid butter odor. Chemicals causing it are produced by corinebacteria and other microorganisms. These glands secrete an oily fluid with proteins, lipids, and steroids which are odorless before microbial activity. They appear on the skin surface mixed with sebum, as sebaceous glands open into the same hair follicle. Unlike eccrine sweat glands, which secrete continuously, the apocrine glands secrete in periodic spurts.Compounds responsible for fatty odor include organic acids, esters, aromatic compounds. One example is tridecanal that has aldehydic smell (while nonanal and decanal smell musty), another is (E)-non-2-enal (fatty with a citrus nuance and additional green, cucumber, aldehydic notes). Check also this blog with results of earlier Aurametrix studies and the comments. |
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